Sharing some tunage

a friend put this song up on facebook and I love the clip and the tune

Crazy arse baking 101

It is that time of year again where we go crazy with baking and covering anything that can't escape in icing. Not to be found under last years bench mark we went one step further lost the plot and went doubly crazy-arse!

So, why should we be the only ones hey!   Here are some delectable treats for you to make and share!

French Almond Macarons - yes you know you want to!

Ingredients

3 egg whites at room temp

1/4c caster sugar

11/4c icing sugar

1c ground almonds

1tsp finely grated lemon zest

5-6 drops of food colouring of choice (used yellow and think I should have put more in)

150g white chocolate chopped

1/4c cream

How to

Beat egg whites in clean bowl until peaks form.  

Slowly at caster sugar and keep beating until thick and glossy.

Sift icing sugar and almonds together and FOLD into mix in two batches along with zest and colouring.

Using a large nozzled piping bag pipe onto lined trays then let sit for an hour to get a crust over them.

Bake in 130c oven for 20min (my oven bakes hot so I did about 16min).

Remove from oven and cool on tray.

Filling

bring the cream to the boil in small saucepan.  Remove from heat and stir in chocolate until it has all melted.  Leave for a couple of minutes to cool slightly but still can be 'poured' onto biscuit.

Spoon mix onto one side of biscuit then press together with another biscuit.  

I found I had heaps of filling left over and have put it in the fridge for another batch later.

(This recipe was from this years Christmas issue of family circle magazine)

Christmas Sugar Cookies

Ingredients

1.5c butter

2c caster sugar

4eggs

1tsp vanilla extract

5c bakers flour

2tsp baking powder

1tsp salt

How to

Cream butter and sugar together and beat in eggs and vanilla.

Stir in sifted flour, baking powder and salt.

Chill dough for at least one hour (this is important as it rolls better when cold)

Roll out to 1cm thickness and cut into shapes.

Place on lined tray and bake for about 5min at 200c.

Once cool you too can go berserk with the coloured icing!

Rich fruit cake with stout

Ingredients

3c mixed fruit

2.5c mixed dried fruit/nuts and whatever might take your fancy

200g butter

375ml of stout

4 eggs

2c bakers flour (i find this is best for baking and pasta making)

2tsp baking powder

3/4c brown sugar

1tsp mixed spice

.5c pecans or almonds for decoration

How to

Combine fruit, butter, sugar and stout in a saucepan and stir until sugar dissolves. Remove from heat and cool.
DO NOT try the mixture at this point as it is totally gross and you will wonder how the cake will turn out.  Trust me the cake comes out absolutely divine!

Preheat oven to 130c (fan-forced)

Sir eggs and sifted dry ingredients into fruit mix, pour into 23cm round or square tin and bake for about 2.5hrs.

Cool over night in tin.

I used orchard icing that you roll out this year for the first time.  I cut my square cake into quarters so I could give small individual cakes as gifts.  I have come to the final conclusion that cake decorating is an art to respect LOL

(Recipe adapted from Women's Weekly easy baking book)

Things I know

*I know that I like hanging out with the older ladies in the local art group.  They are very rude LOL, funny and wise.
*I know I won't be serving up beetroot in jelly on Christmas day, despite being assured of it's popularity (possibly in the 50's!).
*I know that I am blessed to have two happy, healthy and loving kidlets.
*I know that I am tired way too much.
*I know I need to lose weight as I am a high risk for diabetes and heart conditions.
*I know I have had a year of more highs than lows this year :)

linking up to Things I know with Shae

Go and get bunted!!

We have a cat.
We have a cat who eats tinsel.
Thus, we can't do tinsel decorations at Christmas!
Solution:  bunting!

I have seen this around quite a bit lately in cutsie type house/baby/toy shops and a friend does paper ones quite a bit that I just love.  As I am a collector hoarder of fabric (and yarn, felt, fleece, buttons.........)  I decided to use up some Christmas fabric, I mean that is what you are meant to do with fabric right!

So, are you ready for a really craptacular tutorial??

You will need:
fabric (amount depends on how much you want to make)
cutting board
rotary cutter
sharp scissors (the good scissors!)
1inch wide bias binding
sewing machine
pinking shears (optional)


I used rotary cutters to cut all my fabric and scissors to trim after sewing pieces together.
My measurements were 10cm x 16cm x 16cm but you could make them any size you want of course.

After cutting out all the pieces I matched them up in pairs and pinned together.  I found pinning like the diagram below held the points in place much better.

Then came the sewing.  I gave a small seam allowance as I hadn't used pinking shears on mine and used a short straight stitch.

Once all the pieces are paired and sewn you need to trim so both sides are even with each other and all loose threads are gone.  You then need to pin the bias binding in place.  About three pins per triangle holds nicely and I used a wider bias binding as it was easier to keep in place.  I did do a small one with narrow but it was more fiddly.

Sew along the inner edge of the binding with same coloured cotton, neaten the ends and cut of any loose threads and you are done!!

love is simple